Step 1

Heat 2 tablespoons olive oil in a 12” skillet over medium high heat

Step 2

Sauté the peppers and onion, stirring occasionally, until soft, about 8 minutes

Step 3

Add garlic, and sauté for 2 minutes longer

Step 4

Add cumin, paprika and tomato paste stir until incorporated

Step 5

Add 2 cans of Muir Glen Organic Diced Tomatoes, and their liquid to the skillet

Step 6

Reduce heat to medium, and simmer, stirring occasionally until thickened, about 25-30 minutes

Step 7

Season with salt and sugar.Start up the grill

Step 8

On a lightly floured surface, roll out pizza dough to ½ inch thickness

Step 9

Take care that it is stretched out evenly, to prevent any weak spots in your crust

Step 10

Brush one side of dough with 1 tablespoon of remaining olive oil

Step 11

Turn heat to medium-high and oil the grill grate

Step 12

Using a rolling pin, carefully drape the dough on to the grate oiled side down

Step 13

Grill until slightly puffed and grill marks appear on the underside of the dough, about 3 minutes.Using a large metal spatula, loosen and flip dough over onto a lightly floured cookie sheet, so that the grill marks are facing up

Step 14

Spread the shaksukah tomato sauce over the grilled side of the pizza leaving a 1 inch border

Step 15

Sprinkle mozzarella evenly over the sauce

Step 16

Create 4 (4-inch) wells in the cheese and sauce, you want the wells deep enough that the raw eggs don’t spill out of them, but not so deep that the eggs don’t cook evenly or quickly.Carefully crack 1 egg into each of the wells

Step 17

Season with salt and pepper.Oil the grate with remaining oil and carefully slide the pizza back onto the grill

Step 18

Close the grill and cook over medium heat until the underside of the crust is browned and the egg whites are firm, about 5 minutes

Step 19

If the eggs are too runny for your liking, you can finish the pizza off in the oven at 350° until desired doneness

Step 20

Transfer pizza to a cutting board and sprinkle with feta cheese and parsley.